"world Famous" Beef Ribs Recipe
Make "world Famous" Beef Ribs Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef Ribs
Braising Liquid & Finish
Optional Finishing Glaze (for a shiny, sweet-savory finish)
Method
Beef Ribs
- 1
Prepare and Season
Pat the short ribs dry with paper towels. Trim any excessive silver skin but leave fat cap intact for flavor. Rub olive oil evenly over all sides of the ribs. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika, and brown sugar. Generously rub the spice mixture over all sides of the ribs, pressing so the rub adheres. Let the ribs sit at room temperature for 30 minutes (or refrigerate covered overnight for deeper flavor; if refrigerated, bring to room temp 30 minutes before cooking).
- 2
Sear
Preheat oven to 325°F (160°C). Heat a large heavy Dutch oven or oven-safe braising pot over medium-high heat until shimmering. Add 1 tablespoon olive oil. Working in batches if needed, sear the short ribs, bone-side down first, then on all other sides, until a deep mahogany crust forms, about 3-4 minutes per side. Transfer seared ribs to a plate and set aside.
Braising Liquid & Finish
- 3
Aromatics and Deglaze
With the pot still over medium heat, reduce heat to medium and add the remaining 1 tablespoon olive oil if pan is dry. Add the sliced onion, carrots, celery and a pinch of salt. Cook, stirring occasionally, until vegetables soften and begin to brown, about 6-8 minutes. Add tomato paste and cook, stirring, for 2 minutes to caramelize. Add the minced/smashed garlic and cook 30 seconds more. Pour in the red wine (or 1 cup stock if not using wine) to deglaze, scraping up browned bits from bottom with a wooden spoon. Let the wine reduce by half, about 3-5 minutes.
- 4
Build the Braise
Return the seared short ribs to the pot, nestling them bone-side down into a single layer. Add beef stock, Worcestershire sauce, bay leaves and thyme. The liquid should come about 2/3 of the way up the ribs — do not fully submerge the bones. Bring the liquid to a gentle simmer on the stovetop.
- 5
Oven Braising
Cover the pot tightly with a lid and transfer to the preheated 325°F (160°C) oven. Braise until ribs are fork-tender and falling toward the bone, about 2 1/2 to 3 hours depending on thickness. Check at 2 hours: if liquid is rapidly evaporating, add up to 1/2 cup more stock and continue cooking.
- 6
Finish and Reduce Sauce
Carefully remove the pot from the oven. Transfer the ribs to a baking sheet and tent loosely with foil to keep warm. Strain braising liquid into a saucepan, pressing on solids to extract flavor; discard solids (or reserve vegetables to serve). Skim excess fat from the surface, then bring the strained sauce to a simmer over medium heat and reduce by about one-third until slightly thickened, about 8-12 minutes. Off heat, whisk in butter to enrich the sauce and adjust seasoning with salt and pepper to taste. If using the optional glaze: whisk honey, soy sauce, and minced chipotle into the reduced sauce and warm through 1-2 minutes.
- 7
Glaze and Serve
If you want a sticky glossy finish, brush the optional glaze onto the ribs and place them under a hot broiler 2-3 minutes to caramelize (watch closely to avoid burning). Otherwise spoon the reduced braising sauce over the ribs. Garnish with chopped fresh parsley and serve the ribs family-style with reserved vegetables or mashed potatoes to soak up sauce.